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Dear Sister, I did the best I could to remember what I did to make this. I think it is pretty accurate. It makes a huge amount. As in, enough to feed 12 hungry teenage boys amount. It was a whole lot of yum!

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Rate this recipe 4.6/5 (18 Votes)
Jambalaya 1 Picture


  • 6 slices bacon, diced
  • 5 links andouille sausages, cut crosswise into 1/2-inch cubes
  • 30 ish shrimp, peeled and deveined
  • 2 onions, chopped
  • 5-6 garlic cloves
  • 3 large celery stalks, chopped
  • 1 8-to 10-ounce red bell pepper, coarsely chopped
  • 1 8-to 10-ounce green bell pepper, coarsely chopped
  • 2 bay leaves
  • 4 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
  • 2 tablespoons paprika
  • 3 tablespoon chopped fresh thyme
  • 1 tablespoon chili powder
  • 1/2 teaspoon (or more) cayenne pepper
  • 2 10-ounce cans diced fire roasted tomatoes
  • 1 28 oz can of crushed tomatoes
  • 2 1/2 cups shrimp*, chicken or beef broth
  • 2 cups (19 to 20 ounces) long-grain white rice
  • 8 green onions, chopped (about 2 cups)
  • Chopped fresh Italian parsley



Step 1

*If making shrimp broth, peel shrimp, saving shells. Cover with 3 cups water and bring to boil. Simmer for several minutes.

Cook bacon in a large pot. Remove bacon, crumble and set aside. Cook onions and celery in bacon fat till softened. Add garlic and cook for another 5 minutes. Add seasonings and chicken. Cook chicken until outside turns white. Add bacon crumbles and rice and cover, stirring frequently for 5 minutes. Add peppers, bay leaves, tomatoes and broth. Bring to boil. Turn down heat, cover and simmer until rice is cooked. Turn off heat and stir in shrimp. Cover for 5 minutes. Check shrimp for doneness. Garnish with green onions and parsley.


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